Shrimp and Grits
Shrimp and Grits, a different version and a new family favorite.
Originally I found this recipe on food.com and credit was given to Southern Living Magazine. I made this last winter when I was trying a variety of Shrimp and Grits recipes. I save interesting recipes to my Pinterest Board “Looks Good Enough to Try”. As I have shared in the past, my goal is to try as many of these intriguing recipes as possible.
This one was a hit when I first served it, but I have found over these past months that I am trying so many new recipes that I fail to repeat some of our favorites.
Recently I pulled this one up once again and made some revisions that I had noted. I am so sorry that I did not repeat this sooner. It truly is delicious and worthy of being added to our meal rotation. I posted the original recipe last winter. This recipe includes all of the revisions that I have made.
I hope you give this a try. If you like shrimp and grits, you will definitely enjoy this rendition.
- 1 1/2 Pound cooked and cleaned shrimp I cook the shrimp using my Chesapeake Bay Recipe
- 1 Cup Grits Trader Joe's Stone Ground Grits
- 4 Cups chicken broth
- 1/2 tsp Salt
- 1 1/4 Cup Shredded Sharp Cheddar Cheese
- 1/2 Cup Shredded Hot Pepper Cheese Jalepeno Pepper Cheese
- 1/2 Cup Shredded Monterey Jack Cheese
- 2 Tbsp butter
- 2 Cloves garlic Minced
- 8 Green Onions Chopped including the green
- 1 Large Green Pepper Chopped
- 1 10 ounce can Rotel Tomatoes and Chilies Original flavor
- Salt and pepper to taste
- Bring the Chicken Broth and Salt to a boil. Add the grits and simmer covered for 25 minutes. Stir together the cooked grits and all of the shredded cheese after reserving 1/4 cup of cheddar cheese for the top.
- Saute the garlic, green pepper, and green onions in melted butter in a skillet over medium heat until tender.
- Stir together the Grits, Rotel Tomatoes and Chilies, Shrimp, Salt and Pepper with the ingredients in the skillet.
- Transfer the skillet ingredients to a greased 9 x 13 casserole and top with 1/4 cup grated cheddar cheese.
- Bake in a pre heated 350 degree oven for 35 to 45 minutes.
You can use medium shrimp or large shrimp and cut them in half. I find them more flavorful than smaller shrimp and much easier to shell. I prepare them using my Chesapeake Bay Shrimp recipe.
http://threeforksintheroad.com/recipe/chesapeake-bay-shrimp/
This dish is great as a main dish with a salad, but would be terrific served for brunch or as a side dish.
When my daughter and son in law were here last winter I had leftovers. I heated them up and served as an appetizer as well. My son in law could not get enough.
The first batch is very creamy. It reheats extremely well. I reheat in a low oven ( a microwave reheat would overcook the shrimp and make them chewy). When reheated the dish is a little drier, but just as delicious.
A definite family favorite. The only thing I wish is that I had discovered and repeated it sooner!
